1. Cook bacon in a large skillet for about 10 minutes or until crisp; remove and drain on paper towels.

2. Add apple and onion to skillet and cook for 5 minutes, stirring frequently. Add celery and cook for 5 minutes more. Transfer to a bowl and keep warm.

3. Sprinkle trout with salt and lemon pepper, then coat with flour, shaking off excess. Heat oil in same skillet. Add trout and cook for about 5 minutes on each side or until golden brown and fish flakes easily with a fork.

4. Add apple mixture back to skillet and cook for a minute more to heat through.

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